Garlicky Skillet Strata
By America's Test KitchenPublished on October 27, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
12 large eggs ½ cup half-and-half Salt and pepper 2 tablespoons extra-virgin olive oil 4 slices hearty white sandwich bread, cut into 1-inch pieces2 tablespoons unsalted butter 6 ounces Canadian bacon, chopped4 scallions, white and green parts separated and sliced thin4 garlic cloves, minced3 ounces Gruyère cheese, shredded (¾ cup)
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Whisk eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper in bowl until well combined, about 30 seconds; set aside.
- Heat oil in 10-inch ovensafe nonstick skillet over medium heat until shimmering. Add bread and cook until lightly browned, about 5 minutes. Push bread to sides of pan and melt butter in center. Add bacon, scallion whites, and garlic to butter and cook until fragrant, about 30 seconds; stir into bread to combine. Add egg mixture and cook, scraping bottom of skillet with rubber spatula, until large curds form, about 2 minutes. Continue to cook, without stirring, for 30 seconds. Sprinkle Gruyère over top.
- Transfer skillet to oven and bake until surface of strata is slightly puffy and cheese is melted, 5 to 7 minutes. Remove skillet from oven and let stand for 10 minutes. Using spatula, loosen strata from skillet and slide onto platter or cutting board. Sprinkle with scallion greens. Cut into wedges and serve.
Time
30 minutesYield
Serves 4Ingredients
12 large eggs
½ cup half-and-half
Salt and pepper
2 tablespoons extra-virgin olive oil
4 slices hearty white sandwich bread, cut into 1-inch pieces
2 tablespoons unsalted butter
6 ounces Canadian bacon, chopped
4 scallions, white and green parts separated and sliced thin
4 garlic cloves, minced
3 ounces Gruyère cheese, shredded (¾ cup)
Ingredients
12 large eggs
½ cup half-and-half
Salt and pepper
2 tablespoons extra-virgin olive oil
4 slices hearty white sandwich bread, cut into 1-inch pieces
2 tablespoons unsalted butter
6 ounces Canadian bacon, chopped
4 scallions, white and green parts separated and sliced thin
4 garlic cloves, minced
3 ounces Gruyère cheese, shredded (¾ cup)
Ingredients
12 large eggs
½ cup half-and-half
Salt and pepper
2 tablespoons extra-virgin olive oil
4 slices hearty white sandwich bread, cut into 1-inch pieces
2 tablespoons unsalted butter
6 ounces Canadian bacon, chopped
4 scallions, white and green parts separated and sliced thin
4 garlic cloves, minced
3 ounces Gruyère cheese, shredded (¾ cup)
Why This Recipe Works
This quick version of a classic cheese strata is cooked on the stovetop until the eggs are set and then finished in a hot oven to melt and brown the cheese.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Whisk eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper in bowl until well combined, about 30 seconds; set aside.
- Heat oil in 10-inch ovensafe nonstick skillet over medium heat until shimmering. Add bread and cook until lightly browned, about 5 minutes. Push bread to sides of pan and melt butter in center. Add bacon, scallion whites, and garlic to butter and cook until fragrant, about 30 seconds; stir into bread to combine. Add egg mixture and cook, scraping bottom of skillet with rubber spatula, until large curds form, about 2 minutes. Continue to cook, without stirring, for 30 seconds. Sprinkle Gruyère over top.
- Transfer skillet to oven and bake until surface of strata is slightly puffy and cheese is melted, 5 to 7 minutes. Remove skillet from oven and let stand for 10 minutes. Using spatula, loosen strata from skillet and slide onto platter or cutting board. Sprinkle with scallion greens. Cut into wedges and serve.
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